Garlic Parmesan Steak Tortellini (Print-Friendly Version)
Steak and tortellini with a garlic Parmesan twist, paired with zucchini, tomatoes, and a creamy savory sauce.
# Ingredients You'll Need:
→ Main Components
01 -
2 strip steaks, cut into cubes
02 -
1 tablespoon avocado oil or olive oil
03 -
1 large zucchini, cubed
04 -
1 onion, thinly sliced
05 -
285 grams grape tomatoes
06 -
540 grams frozen cheese tortellini
07 -
60–120 millilitres water
→ Seasonings & Finishes
08 -
Heath Riles Garlic Butter Seasoning, to taste
09 -
60 millilitres Buffalo Wild Wings Parmesan Garlic sauce
10 -
Shredded Parmesan cheese, for garnish
# How to Make It:
01 -
Trim and cut the strip steaks into bite-sized cubes. Cube the zucchini and thinly slice the onion.
02 -
Preheat griddle over medium heat. Add avocado or olive oil. Place zucchini, onion, and grape tomatoes onto the hot surface. Season generously with garlic butter seasoning.
03 -
Add steak cubes to the griddle alongside vegetables. Sprinkle additional garlic butter seasoning and sear until browned on all sides.
04 -
Add frozen cheese tortellini to a section of the griddle. Pour 60–120 millilitres water over the tortellini. Cover with a griddle dome and allow to steam-cook for 3–5 minutes until pasta is tender.
05 -
Once tortellini is fully cooked, drizzle with Buffalo Wild Wings Parmesan Garlic sauce. Toss to coat evenly, then transfer tortellini to a serving dish.
06 -
Continue sautéing vegetables and steak until reaching desired doneness. Layer the cooked steak and vegetables over the tortellini. Finish with a generous sprinkle of shredded Parmesan cheese. Serve immediately.
# Extra Information:
01 -
For best flavour, let the steak come to room temperature before cooking for even searing.
02 -
If desired, substitute buffalo sauce with another garlic parmesan sauce of your preference.